Potato Soup or Chowder
A belly-warming meal and a half. Ready to eat in just a few minutes from the pressure cooker.
INGRIDIENT
DIRECTION
Step: 1
Combine potatoes, chicken stock, onion, carrots, celery, flour, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Step: 2
Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid. Stir in corn and turkey ham. Add Cheddar cheese; stir until melted.
NUTRITION FACT
Per Serving: 451 calories; protein 23.6g; carbohydrates 58.9g; fat 14.9g; cholesterol 57.6mg; sodium 1567.9mg.
The name of “stew” can refer to both a food and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.
Stew has a reputation for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.
